Creamed Potatoes

3 cupfuls cold cooked potatoes cut in dice

2 cupfuls milk

1/2 teaspoonful onion juice (optional)

2 tablespoonfuls butter 2 tablespoonfuls flour 1/2 teaspoonful salt 1/8 teaspoonful pepper

Make a white sauce of the butter, flour, seasonings and milk; add the potato, and let stand to become very hot.

Creamed Lyonnaise Potatoes

1 cupful milk

2 tablespoonfuls flour

2 tablespoonfuls drippings

3 tablespoonfuls minced onion

3 cupfuls cold cooked potatoes, diced 1/2 teaspoonful salt 1/4 teaspoonful pepper

Fry the onion in the drippings till soft. Add the flour, then the milk, seasonings and potatoes. Turn into a warm omelet pan containing two extra tablespoonfuls of drippings, press down into shape and cook slowly till golden brown on the bottom. Turn over and tip out on a hot platter. Garnish with parsley.

Delmonico Potatoes

3 cupfuls diced potatotes

2 cupfuls milk

3/4 teaspoonful salt

1/2 cupful grated cheese

1/8 teaspoonful pepper 3 tablespoonfuls flour 3 tablespoonfuls butter

Make a white sauce of the butter, flour, milk and seasonings. Add one-half of the cheese and the potatoes. Pour into a buttered baking dish, sprinkle with the remaining cheese and dot with bits of butter. Brown in a quick oven.

Delmonico Cream Roll Potatoes

3 cupfuls chopped cooked potatoes

1 cupful white sauce, well-seasoned

4 tablespoonfuls butter or other fat

Mix the white sauce with the potatoes. Melt the butter in a frying pan, pack in the potatoes, cover and cook slowly till all the white sauce has been absorbed. This may be done in the oven, if convenient. Then brown quickly on the bottom, fold or roll up, and turn onto a hot platter.

Creamed Potatoes Au Gratin

2 tablespoonfuls butter 2 tablespoonfuls flour 2 cupfuls milk

1 teaspoonful minced parsley

2 cupfuls cold boiled potatoes, diced

1 teaspoonful salt

1/8 teaspoonful pepper

1/4 teaspoonful onion juice

1/2 cupful buttered dry crumbs

Make a sauce of the butter, flour, seasonings and milk. When it has boiled, add the parsley and potato and put in a buttered baking dish or ramekins. Cover with buttered crumbs, and set in a quick oven to brown. Serve garnished with parsley.